Making Keto Chow in a Hotel

Making Keto Chow in a Hotel

Doing something like Keto Chow in a hotel room presents some interesting issues. I’ve done another “soylent” in hotels before and I’ve done Keto Chow while camping. I’m using a couple tools to make this all work in my hotel room.

  1. A refrigerator. Doesn’t come standard in the room though a quick call to the front desk and it’s happily chilling out.
  2. Shelf stable cream, specifically the Trader Joe’s brand. While it’s not the same fat content as the Heavy Cream I normally use, this travels well and you don’t have to worry about it. It comes in smallish 8 ounce containers and plugging the nutrition information from the package into the Recipe Editor on it says that I need to use all 236ml per day to get 1400 calories. This works out to 78ml per meal. So I open a box, split it 3 ways and I’m done with that box.
  3. I brought along two of the 18oz Hydro Flask insulated containers. These should keep lunch nicely chilled all day.
  4. I brought along a bottle brush and dish soap. You have to scrub out the hydro flasks (and blender bottles).
  5. I have 3 blender bottles. I’m going to mix in these and transfer 1 or 2 meals into the hydro flasks as needed.
  6. I stopped and grabbed a bottle of liquid coconut oil since my containers of MCT oil are the massive 64 ounce ones.
  7. Scale, measuring cups, a bowl to measure into and some fish oil pills.

Anyhow, should be interesting to see how it all works out. I have classes tomorrow and the included breakfast is bagels and pastries. No way am I eating that junk. Going to bring along my Keto Chow and if I’m lucky there will be a cheese tray during lunch.

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By | 2016-10-14T07:17:57+00:00 September 12th, 2015|Categories: Keto Chow, Ketogenic, On Tour, Preparation, Soylent, Uncategorized|Tags: , , , , |3 Comments

About the Author:

Chris Bair is a technology and computer geek. He became involved in the powdered foods (aka "soylent") movement in January 2014, originally with a conventional recipe and later switching to a high fat, low carb "ketogenic" variant on October 2014. In January 2015 he created the recipe for Keto Chow and released it without restriction for anyone to use, at the same time he began mixing the recipe up for people that wanted a finished product and has seen steady growth in the business every month since. Chris has lived in Utah for most of his life, except for a few years living in Chile where he learned Castillian. Chris and his wife have two sets of twins with a couple singltons thrown in for good measure.


  1. Bryan Tucker September 12, 2015 at 8:46 pm - Reply

    I had pretty good luck keeping my “supply” over a four-day camp out recently. I took three premixed shaker bottles in my ice chest, and three “concentrated” mixes (30 oz.) in a 40 oz. HydraFlask. I drank the shaker bottles first, then poured out 1/3 of the mix from the hydroflask, diluted it and drank them next. Voila’ six meal replacements…the rest of my meals were made up with bacon and eggs, and bratwursts.
    Great tip on the shelf-stable cream. I’m mixing mine during my next “time away”, too. REI has small Nalgene bottles that will work great for the MCT oil. I’ll snag a few of them during my next visit – it’ll be easy to weigh or measure out one portion, and they don’t leak.

  2. Sam January 5, 2018 at 9:33 pm - Reply

    Can you take the cream in a carry on bag?

    • Chris January 5, 2018 at 10:32 pm - Reply

      Nope, but you can put it in a checked bag.

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